Quite often I think a simple Greek salad is perfect as is, no adornments needed. But you may notice that in eateries from diners to higher end restaurants you often get a choice of adding a protein, usually chicken, shrimp, or steak. And it’s true, that extra protein does make a salad feel more like a fully rounded meal.
A few slices of pink, perfectly cooked slices of steak draped across a colorful bowl of Greek salad is a lunch or dinner that knows no season but that feels particularly nice as the weather warms up. You can serve it up on a big platter and let everyone help himself or herself, or serve it in on individual plates, as the occasion dictates.
If you have any kind of leftover steak in the fridge (as long as it was seasoned with flavors compatible to this salad – which is pretty much anything in the Mediterranean family), slice that right up – this is the perfect way to use up those that few pieces that aren’t quite enough for a meal on their own.
And if you are making this from scratch as it were, and you aren’t in the mood for steak, take a cue from the restaurants and think about swapping in salmon, chicken, or shrimp. Also something to think about when you have any of those leftovers, in fact.
The blanched green beans are optional, but they give the salad another level of visual appeal, and also lend it a Nicoise-ey feel, which is kind of nice and almost fusion-ey (but not). If you are using them, go for the French beans or haricots verts if you can.
If you are a reader of this blog, then you’ve probably taken a few laps around the Greek Salad track with me (and Jack) already. Here are some of the greatest hits:
Greek Salad with Flank Steak
- 1 pound flank steak
- ⅓ cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
- ½ pound green beans trimmed and halved (optional)
- ¼ cup red wine vinegar
- ½ cup diced red onion
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- ½ teaspoon finely minced garlic
- ¼ teaspoon red pepper flakes optional
- 8 cups sliced romaine lettuce hearts
- 1 cup halved or quartered cherry tomatoes
- ½ cup sliced pitted kalamata or other Greek olives
- ⅓ pound (about 3/4 cup) crumbled feta cheese
- Position your oven rack about 6 inches away from the heat source, and preheat the broiler.
- Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray, or lightly oil the foil. Brush both sides of the steak with 1 tablespoon of olive oil, and season with salt and pepper. Broil the steak for about 4 or 5 minutes, until nicely browned on top, the turn the steak and broil for 4 more minutes. A meat thermometer should register 130° to 135° F for medium rare inside. Remove from the oven and let the meat rest on a cutting board for 10 minutes.
- While the meat is broiling, cook the green beans, if using. Bring a small pot of salted water to a boil. Add the green beans, cook for 3 minutes, then drain and rinse under cold water to cool, and drain again.
- Make the dressing: in a container combine ⅓ cup olive oil, the vinegar, onion, oregano, mustard, garlic, salt, pepper and red pepper flakes (if using). Shake well to combine.
- Thinly slice the steak on the diagonal across the grain.
- In a large mixing bowl, combine the green beans, lettuce, tomatoes, and half of the olives and feta. Shake the dressing once more to combine, and pour over about ¼ of the dressing. Toss the salad. Transfer to a large shallow serving bowl and lay slices of the steak across the top of the salad. Pour some more of the dressing over the salad, reserving some to pass on the side for those who want additional dressing. Sprinkle the rest of the olives and feta over the top.
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